METHOD FOR PRODUCING ALCOHOLIC BEVERAGE

To provide a method for producing alcoholic beverage in which, even while reducing dissolved oxygen, the aroma of alcoholic beverage, especially the "ginjo (selected brewing) aroma" which is considered to be a preferable aroma for brewed sake such as sake, can be maintained.SOLUTION: The p...

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Bibliographic Details
Main Authors KAWASHIMA KAZUYASU, OI KAZUMI, SUGANUMA YOHEI
Format Patent
LanguageEnglish
Japanese
Published 22.06.2022
Subjects
AGEING
BEER
BIOCHEMISTRY
CHEMISTRY
CLARIFICATION
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
OTHER ALCOHOLIC BEVERAGES
PASTEURISATION
PREPARATION THEREOF
PRESERVATION
PURIFICATION
SPIRITS
STERILISATION
VINEGAR
WINE
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Summary:To provide a method for producing alcoholic beverage in which, even while reducing dissolved oxygen, the aroma of alcoholic beverage, especially the "ginjo (selected brewing) aroma" which is considered to be a preferable aroma for brewed sake such as sake, can be maintained.SOLUTION: The present invention is a method for producing alcoholic beverage, which is a method for producing alcoholic beverage having a step in which, using a degassing device including a hollow fiber membrane module, an alcoholic beverage is flowed in the liquid phase part of the hollow fiber membrane module and an inert gas-containing gas is flowed in the gas phase part at a pressure of atmospheric pressure or higher, where the gas in the gas phase part has a ratio of an oxygen partial-pressure of 120 mmHg or less and an inert gas partial-pressure of 640 mmHg or more.SELECTED DRAWING: Figure 1 【課題】溶存酸素を低減しつつも、酒類の香り、特に清酒などの醸造酒では好ましい香りとされる「吟醸香」を保持することが可能な、酒類の製造方法を提供すること。【解決手段】本発明は、中空糸膜モジュールを備える脱気装置を用いて、中空糸膜モジュールの液相部分に酒類を流し、気相部分に、大気圧以上の圧力で不活性ガスを含む気体を流す工程を有する酒類の製造方法であって、気相部分の気体が、酸素分圧１２０ｍｍＨｇ以下、不活性ガス分圧６４０ｍｍＨｇ以上の割合であることを特徴とする、酒類の製造方法。【選択図】 図１
Bibliography:Application Number: JP20200204858